The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pork Asada

Ingredients

½ cup soy sauce

½ cup lime juice (from 6 to 8 limes)

½ cup canola oil

¼ cup packed brown sugar

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

1 tablespoon chili powder

3 medium garlic cloves, minced (about 1 tablespoon)

1 (2-pound) pork tenderloin, sliced into ¾-inch by 5-inch strips

Tortillas (optional)

Directions

  1. Combine soy sauce, lime juice, oil, brown sugar, cumin seed, pepper, chili powder, and garlic in a bowl. Add pork tenderloin and turn to coat. Marinate in refrigerator for 3 hours.
  2. Light grill to medium-high heat. Grill pork for 5 to 7 minutes or until desired doneness, flipping slices halfway through.
  3. Serve slices whole, or dice and serve on tortillas.
From A Feast for the Fireworks.
Print Recipe